The Ten Commandments Of Hot Chicken

The Ten Commandments Of Hot Chicken

Nashville-style hot chicken is the Music City’s claim to culinary fame. Entrenched in the city’s history but also fresh enough to contribute to Nashville’s exploding national popularity as a creative urban scene, hot chicken is an addiction and a sweet, spicy salvation to those who’ve had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer and Nashville resident, traces the dish’s origins back to the late 1930s at Prince’s Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. This excerpt from the book details some advice — so called “commandments” — to take into account when ordering and eating the iconic dish: